Chapssaltteok with Red Bean

An elastic, matte rice dough hiding a dense red bean center. The texture is firm at first bite then melting, with a thin film of starch that crinkles under the fingers.

• Prep time: 20 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 751
• Protein: 17 g
• Carbs: 158 g
• Fat: 4 g

Ingredients

• 200 g Red bean ( dried, soaked overnight )
• 150 g White sugar ( divided )
• 250 g Rice flour ( sifted )
• 300 ml Mineral water
• 1 pinch Fleur de sel
• 50 g Corn starch ( for dusting )
• 250 g Glutinous rice flour ( sifted )

Instructions

1. Cooking the filling

   In a saucepan, cover the red beans with mineral water. Bring to a boil, then lower the heat. Simmer until the beans crush easily between two fingers. Drain, then return to the saucepan with 100g of white sugar. Mash everything with a fork until you get a thick paste that pulls away from the sides.

2. Preparing the dough

   Mix the glutinous rice flour, 50g of white sugar, and a pinch of sea salt in a bowl. Gradually pour in the mineral water while whisking. The texture should be smooth, without any lumps, and coat the spoon.

3. Cooking the mass

   Cover the bowl and steam or microwave in 2-minute intervals. Between each session, work the dough vigorously with a spatula. It is ready when it becomes translucent, shiny, and offers strong elastic resistance.

4. Shaping

   Generously dust your work surface with cornstarch. Place the hot dough. Divide it into portions. Flatten each piece, place a ball of filling in the center, and close by pinching the edges to seal. Roll between your hands to smooth the surface.

Chef's tips

• Work the dough while it's hot; once cooled, it loses its flexibility and becomes impossible to seal.
• Don't skimp on the cornstarch on your hands; the dough is extremely sticky.

Storage

Consume the same day to maintain softness. Otherwise, wrap individually in cling film.